Tag Archives: Shelly Register

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pintis the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished founding Market Chef for A Marketlocated in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights on how restaurants are coping with the challenging prohibition of dine-in.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. As a service he’s even selling well-made, reusable face masks at cost. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX). Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’sRossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) She launched the locals’ favorite enterprise in 2008.

A Market is open for takeout daily from 7:00 a.m. to 3:00 p.m. during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker about what’s on the menu.

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX) . Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX) . Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

They closed for a bit in the initial stages of the crisis but have reopened (Wednesday through Sunday) for takeout and packaged beer sales observing vigorous sanitary protections. Social distancing in the kitchen is practiced. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches.

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.)

A Market is open for takeout daily from 7:00 a.m. to 3:00 p.m. during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker about what’s on the menu.

Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis as well as still supporting the community. Most locations (outside of inside malls & sports venues) are open for takeout and delivery.

“We wanted to create a menu that was a reflection of our unique heritage. From China to Brazil, to Baja with hints of Greece, our bold, fresh flavors come from our memories of growing up in Brazil, surfing in Baja and working in our family’s Chinese restaurant.”

“At Wahoo’s, we encourage you to nourish yourself with food and experiences that make you feel more alive. So, ride those waves, care for your community, love what you eat every day, and be authentically you. Our family is here to feed yours.”

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX). Both locations are open for Curbside Pick-up and 3rd party delivery.

Guests can order off the Traditional Menu or select from the Family Packages. Featured is the Fried Chicken Dinner with an 8- piece bucket of Fried Chicken, 2 large Soulful sides and 6 pieces of Nana Gretchen’s Cornbread served with house-made honey butter.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis.

Rossoblu suggests ordering ahead via the Website from 3:30 p.m. to 8:00 p.m. Wednesday thru Sunday. Guests can order one hour to three days in advance of pickup.

Rossoblu’s Website has helpful written and video instructions on the preparation of the food items at home.

Chef Steve’s almost adjacent Superfine Pizza at City Market South is a homage to the old world’s and new world’s finest pizza-making traditions. “We’ve picked our favorite elements from each and bolstered them with the freshness of our local produce to create a blended trifecta of deliciousness. We think it’s much better than fine.”

Chef Steve is our guest with the updates on what’s available To-Go at Rossoblu and Superfine Pizza.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Now a preview of today’s delightfully “bursting-at-the-seams,” content-rich show

James Beard Award-winner Mary Sue Milliken is well-know to the audience of the “SoCal Restaurant Show.” She is a pioneer in Food TV and also the co-founder and co-executive chef of the hugely successful Border Grill restaurants (and truck) in Los Angeles, Las Vegas and Santa Monica. She is also an active volunteer for The James Beard Foundation in her prominent position on the Board of Trustees as a Board Member. Mary Sue joins us to talk about The James Beard Foundation’s 2015 Culinary Scholarship opportunities. A record $700,000 (plus) in Educational Scholarships and Professional Grants are available.

The inauguralSOCO Uncorked 2015 is a delightfully indulgent food and wine pairing experience set for Thursday, April 16th from 6 to 8:00 p.m. on the grounds at SOCO in Costa Mesa. The charitable beneficiary is the Project Hope Alliance. The premium wine pairings representing over 30 producers are curated by LCA Wine’s own sommelier, Nancy Milby who is our guest.

Chef Shelly Register is the highly accomplished Market Chef for A Marketlocated in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Nutrition bars are all the rage these days but there surely isn’t a product out there that has the back story which compares to the origins of the Perfect Bar“handmade in sunny San Diego” by the 2nd generation of the Keith Family. 8 Keith siblings now run the fast-growing company which was a big hit at the recent Natural Products Expo West in Anaheim. “Everyone has a story. Ours is a little nuttier than most.” PJ Roustan of Perfect Bar will explain…

Hidden away in Oxnard’s Heritage Square in a restored three-story 1901 pre-Craftsman-style mansion is La Dolce Vita Ristorante featuring Italian and Mediterranean fusion cuisine. Family recipes and contemporary creations abound. The owner and executive chef is Michelle Kenney, a second generation restaurateur. She also is known locally for her wide variety of popular cooking classes. We’ll meet her.

The featured attraction is 80 top taco vendors curated by the World’s First Tacorazzo, Bill Esparza. All restaurants have tasty samples of their signature gourmet tacos for attendees to enjoy. Bill Esparza joins us with the details.

Finally a chance to chat with Guest Host Chef Andrew Gruel of Slapfish. At long last he can tell us about his exciting new restaurant makeover series on FYI which debuts Saturday evening, May 9th. He’ll also share some useful tips about selecting and preparing lobster.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Chef Shelly Register is the accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant(the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared upmarket sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval.

Now a preview of today’s delightfully “bursting-at-the-seams,” content-rich show

James Beard Award-winner Mary Sue Milliken is well-know to the audience of the “SoCal Restaurant Show.” She is a pioneer in Food TV and also the co-founder and co-executive chef of the hugely successful Border Grill restaurants (and truck) in Los Angeles, Las Vegas and Santa Monica. She is also an active volunteer for The James Beard Foundation in her prominent position on the Board of Trustees as a Board Member. Mary Sue joins us to talk about The James Beard Foundation’s 2015 Culinary Scholarship opportunities. Over $700,000 in Educational Scholarships and Professional Grants are available.

The inaugural SOCO Uncorked 2015 is a positively indulgent food and wine pairing experience set for Thursday, April 16th from 6 to 8:00 p.m. on the grounds at SOCO in Costa Mesa. The charitable beneficiary is the Project Hope Alliance. The premium wine pairings representing over 30 producers are curated by LCA Wine’s own sommelier, Nancy Milby who is our guest.

Chef Shelly Register is the accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared upmarket sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Nutrition bars are all the rage these days but there surely isn’t a product out there that has the back story which compares to the origins of the Perfect Bar “handmade in sunny San Diego” by the 2nd generation of the Keith Family. 13 Keith siblings now run the fast-growing company which was a big hit at the recent Natural Products West Expo in Anaheim. “Everyone has a story. Ours is a little nuttier than most.” PJ Roustan of Perfect Bar will explain…

Hidden away in Oxnard’s Heritage Square in a restored, three-story 1901 pre-Craftsman-style mansion is La Dolce Vita Ristorante featuring Italian and Mediterranean fusion cuisine. Family recipes and contemporary creations abound. The owner and executive chef is Michelle Kenney, a second generation restaurateur. She also is known locally for her wide variety of popular cooking classes. We’ll meet her.

The Third Annual Tacolandia presented by LA Weekly is set for El Pueblo de Los Angeles in Downtown Los Angeles on Saturday, June 6th.

The featured attraction is 80 top taco vendors curated by the World’s First Tacorazzo, Bill Esparza. All restaurants have tasty samples of their signature gourmet tacos for attendees to enjoy. Bill Esparza joins us with the details.

Finally a chance to chat with Guest Host Chef Andrew Gruel of Slapfish. He’ll share some useful tips about selecting and preparing lobster. Chef Andrew will also advise us on what parts of the lobster are best for use in some familiar dishes.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

James Beard Award-winner Mary Sue Milliken is well-know to the audience of the “SoCal Restaurant Show.” She is a pioneer in Food TV and also the co-founder and co-executive chef of the hugely successful Border Grill restaurants (and truck) in Los Angeles, Las Vegas and Santa Monica.

Mary Sue is also an active volunteer for The James Beard Foundation in her prominent position on the Board of Trustees as a Board Member. Mary Sue joins us to talk about The James Beard Foundation’s 2015 Culinary Scholarship opportunities. Over $700,000 in Educational Scholarships and Professional Grants are available.

James Beard is fondly remembered by friends and colleagues as a man who offered unstinting help and encouragement to people embarking on a culinary career. Upholding Beard’s legacy of culinary education and support through their scholarship program is an essential component of the James Beard Foundation’s mission. The Friends of James Beard Foundation Scholarships and the James Beard Foundation School Scholarships have been established to assist aspiring culinary professionals who plan to further their education at a licensed or accredited culinary school. Professional grants are also available for independent work, study and travel.

The inaugural SOCO Uncorked 2015 is a delightfully indulgent food and wine pairing experience set for Thursday, April 16th from 6 to 8:00 p.m. on the grounds at SOCO in Costa Mesa. The charitable beneficiary is the Project Hope Alliance. The premium wine pairings representing over 30 producers are curated by LCA Wine’s own sommelier, Nancy Milby who is our guest.

The event is set in the open courtyard of the SOCO Collection. Guests (regular and VIP tickets available) will indulge in delicious small bites from award-winning SOCO restaurants, hand-crafted wine from over 30 different producers and live music.

Chef Shelly Register is the accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant(the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared upmarket sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval.

Nutrition bars are all the rage these days but there surely isn’t a product out there that has the back story which compares to the origins of the Perfect Bar “handmade in sunny San Diego” by the 2nd generation of the Keith Family. 13 Keith siblings now run the fast-growing company which was a big hit at the recent Natural Products Expo West in Anaheim.

“Everyone has a story. Ours is a little nuttier than most.”

The Perfect Bar story started with “Dr. Bud Keith.” He was a health food guy before anyone said “health food.” In the mid-1960’s he opened one of the first modern gyms – Healthouse Gym and Juice Bar in Mission Beach, San Diego. He knew what we eat has a direct effect on how we feel. He worked with fitness pioneer Jack LaLanne to help change the way people viewed health and fitness.

The owner and executive chef is Michelle Kenney, a second generation restaurateur. Michelle has over twenty-five years of experience in the restaurant and catering fields. She also is known locally for her wide variety of popular cooking classes.

Michelle took the opportunity earlier in her hospitality career to work in New England for several years to expand her expertise in the food business. She has worked every aspect of the business from large banquets at the Mystic Hilton to bartending, serving and supervising a large staff.

The featured attraction is 80 top taco vendors curated by the World’s First Tacorazzo, Bill Esparza.

All restaurants have tasty samples of their signature gourmet tacos for attendees to enjoy. Complete with live mariachi music, cash bars with beer, wine and cocktails as well as awards for best tacos in various categories presented by The Vendys, Tacolandioa 2015 will be LA Weekly’s largest event of the year.

This year LA Weekly’s Tacolandia will partner with The Vendy Awards to crown six taco purveyors amongst the 80 of Los Angeles and Mexico’s top taco vendors who will be at the event. Categories will include Best Traditional Taco, Best New School (Non-Traditional) Taco, Best Street Taco, People’s Choice and a Lifetime Achievement Award.

Chef Andrew will share some useful tips about selecting and preparing lobster. It’s easier to enjoy than its reputation. Chef Andrew will also advise us on what parts of the lobster are best for use in some familiar dishes.

Lobster Rolls are appearing on a lot of restaurant menus. Everyone, of course, has the “best.” Chef Andrew will give us some background on this delicacy. He grew up on the East Coast where this craveable sandwich originated.